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Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One. Rory O’Connell’s carrot, halloumi and dill cakes with tahini sauce, minted yoghurt and sumac.
With more twenty years cooking experience in the some of the world’s best kitchens, Rory O’Connell has ample tips and tricks for creating delicious recipes. The Ballymaloe Cookery School, which he co-founded with sister Darina Allen back in 1983, is testament …
Rory O’Connell’s carrot, halloumi and dill cakes with tahini sauce, minted yoghurt and sumac. These are light and fresh tasting little cakes suitable to serve with a drink, as a starter or indeed would make a lovely accompaniment with their sauces to a platter of grilled lamb chops.
Head chef of Ballymaloe House for ten years, he was twice awarded the prestigious title of Ireland’s Chef of the Year. Among others, he has worked with The 2013 Winner of the André Simon Book Award , Rory’s long-anticipated first cookbook ‘Master It’ was received to critical acclaim.
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